Ingredients
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1 1/4 lbs large shrimp
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1 1/2 teaspoons salt
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1/4 teaspoon pepper
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2 garlic cloves, minced
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1/4 cup fresh lemon juice
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1 (14 ounce) can diced tomatoes, with juice
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1 medium onion, finely chopped
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1 green pepper, finely chopped
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1 1/2 tablespoons oil
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1/2 teaspoon cayenne
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5 tablespoons coarsely chopped cilantro
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1 cup coconut milk, well stirred
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1 tablespoon palm oil, don't use another, just leave it out if you don't have it. Can be found in African markets
Instructions
- Toss shrimp with garlic, 1/2 tsp salt and pepper and lemonjuice, chill for 20 minutes marinating time.
- Puree tomatoes with juice in a blender til smooth.
- cook onion and bell pepper in olive oil over moderately low heat.about 8-10 minutes. Add cayenne, tbs cilantro, remaining salt cook stirring one minute.
- Add tomato puree and simmer for about 15 minutes, until mixture is very thick.
- Stir in coconut oil and then bring to a boil, add shrimp mixture and cook 3 to 5 minutes until pink.
- Stir in dende oil and remaining cilantro. Season to taste.